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On March 30, biological sciences professor John Glendinning published new research in the Handbook of Experimental Pharmacology. The study, titled “What Does the Taste System Tell Us About the Nutritional Composition and Toxicity of Foods?,” uses a collection of published data to examine the functional significance of taste qualities by investigating what they tell us about the nutritional composition and toxicity of foods. His article concludes that the taste system provides incomplete information about the nutritional content and toxicity of foods. These findings shed light on how the taste system may work with other intestinal nutrient-sensing systems to provide a complete sensory representation and nutritional evaluation of food.